1 cupRaw Cashews soaked for 20 minutes in boiling water
3tbspMaple Syrup
Almond Butter Chocolate
Almond Butter Chocolate
100gramsDark Chocolate
3tbspPic's Double Crunch Almond Butter
Instructions
Drain the cashews and add to a blender with the coconut yoghurt and maple syrup. Blend until super smooth and creamy
Pour this mixture into popsicle moulds and pop in the freezer to set overnight or for at least 5hours
Melt together the chocolate and almond butter in a pot on low heat
While the chocolate is melted, remove the ice creams from the moulds and dip in the chocolate mixture until the whole ice-cream is covered in chocolate
Pop on a plate lined with baking paper and place back in the freezer for another hour for the chocolate to set.